Adam Kuban's WFO Bar Pie with Pepperoni and Jalapeño
"I finally started getting serious about doing the pop-up thing I've been talking about for ages, and so we tested out some bar pies in the wood-fired oven, since the space I'd be using for the pop-up, Emily in Clinton Hill, Brooklyn, is a WFO joint. Yeah, WFO probably isn't ideal for bar pies, and I was worried it wouldn't work, but the five or so pizzas we tested were promising. More testing to come, and then I'm going to work on the date and logistics with the folks at Emily. Really excited about this! Read more here: http://www.pizzamaking.com/forum/index.php?topic=29785.msg309672#msg309672" —Adam Kuban
Classic Margherita from Eric
”A very soupy, but flavorful Margherita with buffalo mozzarella and fresh basil. Dough was 4 days old, 65% hydrated. Made from KA bread flour, very little yeast, and a well-developed starter. Baking wasn’t timed, but had to be barely over a minute with a 920º on the floor of the WFO.” —Eric Leath
Tim's Classic Marg
Anchovy-Chorizo Pie by Nzmick
White Onion-Provolone Pizza by Bella Regina
Rockyraccoon82's Crushed Tomatoes, Salami, and Tarragon
MKP's Soppressata Pie
Pizza Bianca by Crkoller
Wilwn's Smoked Oysters and Onion Pizza
Chinese BBQ Pork Pizza from Derricktung
"Since I still haven't found a good one to highlight Chinese Sausage on pizza, I thought I'd go a different route and try to create a Chinese BBQ Pork based one.
The Chinese BBQ Pork was marinated over night, roasted in the oven, and then diced. Pork was then tossed with stir fried onions, soy, hoisin, and various spices, and set in the fridge to cool, before eventually being spread on the pizza before entering the wood-fired oven.
Dough is 63% hydration, cold fermented for 3 days, room temperature in bulk for 2 hours, balled and room temped for 2.5 hours, and then opened, and into the 900 degree WFO for about 90 seconds. Diced green onions on top to finish, along with a spoonful of tomato sauce.
The sauce was a bit too hearty, and too sweet...need to dial back the hoisin, and up the salt content a bit, as well as thinning out the BBQ pork mixture. This would've been great in a bao, but too dense for the top of a pizza. Any other ideas/thoughts/suggestions are appreciated!—Derricktung
Pesto and Cherry Tomato Pie from Csafranek
“Pesto, mozzarella and grape tomatoes! Cooked in the WFO!!” —Csafranek
First Year Brent’s Potato and Scallion Pie
”This is a pizza that I made from sourdough starter (overnight proof of starter, followed by 9-hour bulk fermentation, and a couple hours final rise in balls) that is about 65% hydration (I don't really measure). Sauce is reduced cream with sautéed garlic, and it’s topped with thinly sliced Yukon Gold potatoes, dry mozzarella, and scallions. Cooked on a cast iron pan under the broiler. I am a big fan of the site but this is my first time sending in a pizza.” —First Year Brent
”Baked in a wood-fired brick oven, a traditional margherita with added "giovane provolone". Dough is Caputo "00"…approximately 52-hour refrigerator rise, then 3-hour room temperature. Dough basically spread itself out, but was near impossible moving it from the container it was in!” —jerryaldo
”Cold fermented sourdough crust. San Marzano tomatoes with with garlic and hot Calabrian peppers. 60% aged mozzarella 40% provolone cheese. Topped with caramelized fennel and spicy hot pickled fennel and spicy hot pickled grapes.” —Okaru